Combine in a wide brimmed bowl the dry ingredients: Flour, Salt, and Sugar.

Measure out the shortening and slice butter into 1/2 inch pads. Place these into the dry mixture and either with your hands or with a pastry cutter, whatever your preferred method, work the butter and shortening into the butter.

I prefer to rub the fat and flour in between my hands until it makes as my grandma described, a "cornmeal" texture, sometimes I go a little courser on the texture for more flakyness. But its totally up to you how far you work the ingredients together.

Once you have your desired texture, go ahead and slowly work in a little water at a time, don't add all of it at once because depending on the dough it may not need it. Work the dough together until it forms one mass but be careful not to overwork the dough, you don't want stiff pie dough.

Separate the bulk dough into your 6 pieces and either roll out immediately or chill and use later. I prefer to use them right away as I know they will be easily workable at that time. But some like to chill the dough, Your preference.

Egg wash, par bake, freeze, whatever you are using the dough for follow the pie instructions as for baking time and temps.